GOST 21237-75

ГОСТ 21237-75

Meat. Methods of bacteriological analysis

Мясо. Методы бактериологического анализа

Status: Effective - Supersedes. IUS 12-1975; The limitation of the effectiveness period has been lifted: Protocol No. 4-93 of the IGU dated 10.21.93 (IUS 4-1994)

The standard applies to meat and offal from all types of slaughter cattle and establishes bacteriological methods for identifying aerobic bacteria in them (anthrax bacilli, bacteria from the genus Salmonella, bacteria from the genus Escherichia, intestina

Стандарт распространяется на мясо и субпродукты от всех видов убойного скота и устанавливает методы бактериологического исследования для выявления в них аэробных бактерий (бацилл сибирской язвы, бактерий из рода сальмонелл, бактерий из рода кишечнойпалочк

Choose Language: 
Format: Electronic (pdf/doc)
Page Count: 32

Approved: Gosstandart of the USSR, 11/14/1975

SKU: RUSS69535

Price: $359.87




The Product is Contained in the Following Classifiers:

Evidence base (TR CU, Technical Regulation of the Customs Union) » 021/2011 TR CU. About food safety » Regulations and standards (to ТР ТС ТС 021/2011) »

Evidence base (TR CU, Technical Regulation of the Customs Union) » 034/2013 TR CU. On safety of meat and meat products » Regulations and standards (to 034/2013 TR CU) »

PromExpert » SECTION I. TECHNICAL REGULATION » V Testing and control » 4 Testing and control of products » 4.4 Testing and control of food products » 4.4.1 Products of meat and poultry industry »

ISO classifier » 07 MATHEMATICS. NATURAL SCIENCES » 07.100 Microbiology » 07.100.30 Food Microbiology »

National standards » 07 MATHEMATICS. NATURAL SCIENCES » 07.100 Microbiology » 07.100.30 Food Microbiology »

ISO classifier » 67 PRODUCTION OF FOOD » 67.120 Meat, meat products and other animal products » 67.120.10 Meat and meat products »

National standards » 67 PRODUCTION OF FOOD » 67.120 Meat, meat products and other animal products » 67.120.10 Meat and meat products »

National Standards for KGS (State Standards Classification) » Latest edition » N Food and taste products » N1 Meat and Dairy Products » N19 Test methods. Packaging. Marking »


The Document References:

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The Document is Referenced By:

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GOST 4288-76: Culinary products and half-finished products of minced meat. Rules of acceptance and test methods

GOST 4814-57: Frozen meat blocks

GOST 779-55: Half and quarter beef carcasses

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GOST R 50848-96: Cattle. The criteria in raising and feeding the young livestock for the production of meat foodstuffs for children. Requirements. Standard technological process

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GOST R 52843-2007: Sheep and goats for slaughtering. Mutton, lambs and goats in carcasses. Specifications

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GOST R 55365-2012: Minced meat. Specifications

GOST R 55445-2013: Meat. High quality beef. Specification

GOST R 57989-2017: Specialized food products. Methods for the detection of foodborne pathogens based on polymerase chain reaction

MUK 3.1.7.3402-16: Epidemiological surveillance and laboratory diagnosis of brucellosis

MUK 4.2.1122-02: Organization of control and methods for detection of LisTeria monosyTogenes bacteria in food products

MUK 4.2.1847-04: Sanitary-epidemiological assessment of the justification of shelf life and food storage conditions

MUK 4.2.2321-08: Methods for the determination of Campylobacter spp. In foodstuffs

MUK 4.2.2872-11: Methods for identifying and identifying pathogenic bacteria that cause infectious diseases with food by transmission in PCR-based food products with hybridization-fluorescence detection. Methodical instructions

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MUK 4.2.2963-11: Guidelines for the laboratory diagnosis of diseases caused by Escherichia coli, producing shiga-toxins (STEC-culture), and the detection of pathogens of STEC-infections in food

MUK 4.2.3010-12: The order of organization and conduct of laboratory diagnosis of brucellosis for laboratories at the territorial, regional and federal levels

MUK 4.2.992-00: E. coli O157: H7 Methods for Isolation and Identification of Enterohemorrhagic E. coli

PR 50.3.004-96: Rules for the certification of food products and food raw materials

RST KazSSR 115-81: Saiga meat in carcasses. Technical conditions

RST RSFSR 401-88: Meat. Camel in the half carcass and quarter. Technical conditions

RST RSFSR 402-90: Meat. Venison in carcasses and half carcasses. Technical conditions

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SanPiN 2.3.2.560-96: Hygienic requirements for the quality and safety of food raw materials and food

ST RK 1029-2000: Culinary products. General technical conditions

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STB 1020-2008: Natural semi-finished meat products. General technical conditions

STB 742-2009: Fat products. General technical conditions

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